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Bloody Mary Deviled Eggs on a platter
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Bloody Mary Deviled Eggs

These Bloody Mary Deviled Eggs have the spicy, tomato-ey, citrusy kick you expect from a Bloody Mary, but in deviled egg form!
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  • 9 large hard-boiled eggs
  • 1/2 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon dill pickle juice
  • 2 tablespoons tomato paste
  • 1/2 teaspoon black pepper
  • 1/4 cup chili lime seasoning salt we got ours at Trader Joe’s
  • Garnish
  • Celery leaves
  • Miniature pepperoncinis
  • Miniature dill pickles
  • 3 slices of bacon cut into 1-inch pieces


  • Slice hard-boiled eggs in half lengthwise and gently press the yolk from the backside of the egg to pop it from the whites while keeping the egg white half intact.
  • Mash all of the egg yolks together in a medium bowl. Mash until they are as broken down as possible.
  • Add mayonnaise, vinegar, pickle juice, tomato paste, and black pepper to the yolk mixture and stir to combine.
  • Place chili lime seasoning salt into a small shallow dish. Dip the rim of each egg white half into the salt mixture to coat. Set aside.
  • Transfer egg yolk mixture to a piping bag and pipe (or simply fill with a spoon) into each egg white half to fill.
  • Create garnish skewers by placing a small chunk of desired garnishes onto a toothpick and then insert the toothpick into the filled egg.

Nutrition Information:

Calories: 98kcal (5%)Carbohydrates: 1gProtein: 4g (8%)Fat: 9g (14%)Saturated Fat: 2g (10%)Polyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 98mg (33%)Sodium: 1693mg (71%)Potassium: 60mg (2%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 163IU (3%)Vitamin C: 1mg (1%)Calcium: 15mg (2%)Iron: 1mg (6%)